In a large bowl, whisk flour, salt, and yeast until well mixed.  

Slowly pour in warm water and use a wooden spoon to stir gently together.  Dough will be "shaggy" (It really is lumpy yet nicely-blended with no dry spots of flour) and sticky to the touch, VERY sticky! 

Cover the bowl tightly with plastic wrap.  Place in cool oven with oven light on for 8 - 18 hours until dough rises.  No more than 18 hours.  NOTE: I make my dough at night and bake it in the morning)  If you don't have an oven light then make sure your dough is in a warm space.  

You will know it is ready to bake when the dough top is flat and there are bubbles in the dough.  

Heat your oven to 450°, once preheated place your 4-6 quart cast iron dutch oven with lid in the oven and heat for 30 minutes.  

Generously flour a sheet of parchment paper.  Punch down dough (just use your fist and give the dough a little punch to remove some air).  Transfer dough to parchment paper.  

Quickly with floured hands quickly shape into a ball.  Do not overwork the dough.  Sprinkle the top with flour.  Fold the parchment around the dough ball and let it rest while the dutch oven is preheating.  

Remove dutch oven from the oven (carefully it will be blazing hot!) remove the lid and place the dough ball in the dutch oven.  I leave mine in the parchment.  If you have an enamel surface in your pan you do not have to do this but it makes for easier clean up if you leave it in the parchment paper.  

Cover with lid and place dutch oven back into the 450° oven.  Make for 45 minutes.  Then remove the lid and cook for 10-15 minutes uncovered or until dough is baked through and the top is golden brown.  

Cool slightly before serving. Remeber there are no preservatives in this bread so if you are not eating all at once.  Store in an airtight container in the refrigerator to prevent mold.